Monday, October 12, 2009

Edible Adventures - The Italy Experience (Engl)

Edible Adventures - The Italy Experience - Part 1

Join CIA student Irulian Dabbs as she and her classmates travel to Italy for the culinary experience of a lifetime. In the Italian Wine and Food seminar, CIA bachelor's degree students explore Italy's various food regions, witness the industry in action, and gain knowledge from many sites. They enjoy delicious food, fine beverages, and fresh agricultural products, and meet passionate professionals and entrepreneurs eager to share their knowledge and unique insights. And also visit a number of culturally significant locations such as ancient ruins and museums.

In this episode, our students travel to Sorrento to visit a farm and get some cooking lessons. Then they head off to Vesuvio and Pompei to view the ancient ruins.

Part 2

In this episode, our students travel to Tuscany to visit the Pecorino Sheep Farm and learn about how cheese is made. After that, they travel to Montepulciano for a wine tasting.

Part 3

In this episode, our students travel to Siena to explore it's various districts, learn about their historic horse races, and visit some beautiful cathedrals as well. After that, the students visit Chianti for a wine tasting and tour of a vineyard.

Part 4

In this episode, our students travel to Florence to visit the famous Uffizi gallery of art and dine at an organic restaurant. They also travel to Torino and stop at a local olive oil producer, Frantoio Bo, along the way.

Part 5

In this episode, our students visit a natural beef producer that breeds large Piemonte white cows, and they learn how the producer makes his own fertilizer for the farm. Then they travel to the Barolo region of Piemonte (Piedmont) for a wine tasting, and learn the process of how freshly harvested grapes are turned into wine.

Part 6

In this episode, our students visit the Sobrino flour mill, one of the few remaining little mills in Italy that still grinds the grains with two stones. They watch the process of making rice, wheat, and barley flours, and corn meal for polenta.

Next, they visit a university dedicated to the study of gastronomic sciences, where they learn about a program where wine producers donate their wine to a study about the aging process.

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